Plant and tuber characteristics
- Maturity: second early / 6.5
- Light sprout colour: blue violet
- Flower colour: light purple
- Number of berries: below average / 5
- Foliage - initial development: quite fast / 7
- Foliage - final development: average / 7
- Foliage - selectability: quite easy / 7
- Foliage - plant firmness: average / 6
- Flesh colour: light yellow / 6
- Skin colour: red
- Skin finish: good / 7
- Tuber size: large / 8
- Tuber shape: oval long
- Regularity of tuber shape: regular / 7
- Tuberisation: quite low / 5
- Regularity size: regular / 7
Sensitivity and quality
- Dormancy: short / 4
- Metribuzin: quite sensitive / 6
- Bentazon: - / -
- Ethylene: - / -
- Secondary growth: quite sensitive / 6
- Growth cracks: quite sensitive / 6
- Black spot (internal bruising): slightly to not sensitive / 8
- Harvest damage: slightly sensitive / 7
- Underwater weight: 349
- Dry matter content: 19.2%
- Dry matter distribution: - / -
- TGA - level: -
- Crisping quality: unsuitable / 4
- Fries quality: unsuitable / 5
- Cooking type: rather firm / AB
- Raw discoloration: - / -
- Discoloration after cooking: sensitive / 5
- Golden nematode Ro 1/4: resistant / 9
- Golden nematode Ro 2/3: - / -
- White nematode Pa 2: - / -
- White nematode Pa 3: - / -
- Late blight-foliage: very susceptible / 4
- Late blight-tuber: slightly susceptible / 7
- Common scab: susceptible / 5
- Powdery scab: slightly susceptible / 6
- Fusarium: slightly to not susceptible / 8
- Erwinia: - / -
- Black dot: - / -
- Spraing: susceptible / 5
- Virus - Leaf Roll: slightly susceptible / 6
- Virus - A: - / -
- Virus - X: - / -
- Virus - Yn: slightly susceptible / 7
- Virus - Yntn: slightly susceptible / 6,5
- Wart disease F1: moderate susceptible / 8
- Wart disease F6: slightly susceptible / 9
- Wart disease F18: - / -
- Discolouration after cooking: sensitive / 5
